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Xylosylation as an effective means for reducing yeast growth inhibition by 2‐phenylethanol
Author(s) -
Zhang Haojun,
Fauré Régis,
François Jean M.,
Blanc Philippe J.,
de Billerbeck Gustavo M.
Publication year - 2013
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.201200217
Subject(s) - bioproduction , yeast , chemistry , saccharomyces cerevisiae , flavor , xylose , growth inhibition , biochemistry , food science , fermentation , cell growth
Microbial bioproduction processes of 2‐phenylethanol, an important rose‐like flavor and fragrance compound that occurs naturally in the essential oils of many flowers and plants, are hindered by the growth inhibition it exerts towards the producing microorganism, mainly yeast. We show here for the first time that glycosylation of 2‐phenylethanol with xylose increased the inhibitory concentration inducing 50% decrease of the yeast Saccharomyces cerevisiae strain BY4741 growth rate (IC 50 ) from 14 mM (1.71 g/L) 2‐phenylethanol (2PE) to 100 mM (25.5 g/L) 2‐phenylethyl β‐ D‐ xylopyranoside (X‐2PE). More interestingly, the IC 10 was only 3 mM (0.37 g/L) for 2PE and 86 mM (21.9 g/L) for X‐2PE. Xylosylation of 2‐phenylethanol can offer therefore an effective means for reducing yeast growth inhibition in microbial bioproduction processes of this important flavor and fragrance compound.